Poached Salmon with Warm Clam Vinaigrette

(Serves 4)

INGREDIENTS
FOR THE POACHING LIQUID:
Parsley sprigs, chopped 10
Water 4 cups
Salt 2 teaspoons
Celery, chopped 2 ribs
Carrot, peeled and chopped 1
White onion, unpeeled, trimmed and chopped 1
Leek, white part only, washed and chopped 1
Black pepper, coarsely ground 1 teaspoon
Coriander seeds, or coriander, ground 1/2teaspoon
Bay leaf 1
Chardonnay 1 cup  

FOR THE POACHED SALMON AND WARM CLAMS:
Manila or other small clams, in their shells, scrubbed 1 pound
Water 1/2 cup
Salmon fillets, pin bones removed, skin intact 4- 6 ounces each
Smokey bacon, cut in 1/2” strips 4
Shallots, peeled and thinly sliced 4
Olive oil 1/4cup
Red wine vinegar 1/4 tablespoon
Dijon mustard 2 teaspoons
Thyme, fresh, minced 1 and 1/2 teaspoons

METHOD OF PREPARATION
FOR THE POACHING LIQUID:
1. In a large skillet, combine the parsley, water, salt, celery, carrot, onion, leek, pepper, coriander and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes.
2. Let cool slightly and strain the liquid, reserving both the liquid and vegetables.
3. In a colander placed over a skillet, press the vegetables with the back of a large spoon to extract the flavors, then discard the vegetables. Return the poaching liquid to the skillet, add the chardonnay, and set aside.

FOR THE POACHED SALMON AND WARM CLAMS:
1. In a large saucepan, combine the clams with the water. Bring to a boil over medium heat. Cover, and steam the clams until they open, 3 to 4 minutes. Discard any clams that do not open after 10 minutes of cooking. Strain the liquid and remove the clams from their shells. Put the clams into the clam juice to keep them moist; set aside.
2. Bring the poaching liquid barely to a simmer. Add the salmon, skin-side down (the liquid should cover the salmon), and cook for 9 to 10 minutes per inch of thickness. Do not overcook, as the salmon will continue to cook after it is removed from the liquid.
3. Check for doneness by flaking the meat with a fork. The interior color should be even, and cooked through completely.
4. Remove the salmon from the liquid and place on paper towels to dry. Remove and discard the skin. In a heavy sauté pan or skillet, cook the bacon over medium heat until crisp. Remove the bacon from the pan and drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons, and wipe out the pan.
5. Return the reserved bacon drippings to the pan, add the shallots, and sauté for 3 minutes, or until translucent. Remove from the heat and stir in olive oil, vinegar, mustard, thyme and bacon.
6. Drain the clams and add them as well.
7. Place each salmon fillet on the plate and spoon the warm vinaigrette evenly over the fillets.

Cooking with Class on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These recipes were featured during week of “LIGHT AND TASTY,” July 13, 2009.